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Lasagna Vegetable Soup Recipe

Amy Roskelley
  • 30 minutes
  • Serves 9

INGREDIENTS

2 tbsp

– olive oil

1/2 cup

– water

2

medium – onion

2

stalk – celery

5 cloves

– garlic

6

medium – carrot

6

cup, chopped – kale

6 cups

– water

1 tbsp

– oregano, dried

1 tbsp

– Italian Seasoning

2 tbsp

– parsley, fresh

1 tbsp

– basil, dried

2 tbsp

– bay leaf

6 tsp

– Chicken Bouillon

6 oz

– tomato paste, canned

3 cups

– spaghetti or marinara sauce

2 cups

– crushed tomatoes, canned

8 oz

– macaroni pasta, dry

2 cups

– cottage cheese, lowfat

1 cup

– Parmesan cheese, grated

1 tsp

– salt

1 tsp

– black pepper, ground